180g butter, chopped
220g dark cooking chocolate, chopped
1 1/4 cups caster sugar
3/4 cup almond meal
1 cup cocoa powder, sifted
Preheat the oven to 140 degrees Celcius.
Place the butter, chocolate and sugar in a saucepan over low heat and stir until melted and smooth.
Place the almond meal and cocoa into a bowl and whisk in the chocolate mixture.
Add the eggs gradually, whisking until well combined.
Grease 12 1/2 cup capacity muffin tins.
Spoon in the mixture and bake for 30 minutes or until firm.
Allow to cool in the tins.
Serve with double cream and fresh berries if desired.
One word: YUM.
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